Carrot and Cumin Soup (Pressure cooked)

Nutty, sweet and oh-so-yummy just about sums up this soup. The combination of carrot and cumin is a match made in heaven.

This soup is easy-to-make, vegan, nutritious and tasty. Since the soup is cooked in a pressure cooker, it retains a lot of flavour without compromising on the nutrition. It is Vitamins and fibre-rich. This orangey goodness is great as a meal accompaniment or on its own.

Ingredients

  • Carrots – 4, peeled and roughly chopped
  • Onion – 1, peeled and roughly chopped
  • Garlic – 4 cloves, peeled and roughly chopped
  • Celery (optional) – 1 stalk, roughly chopped
  • Cumin seeds – 1 tspn
  • Cumin powder – ¼ tspn
  • Coriander powder – ¼ tspn
  • Turmeric powder – 1 pinch
  • Chilly powder – 1 tspn
  • Oil – 1 tblspn
  • Stock/water – 4 cups
  • Salt and pepper – To taste

Directions

  1. Heat a pressure cooker, add the garlic and onion. Sauté the veggies.
  2. Toss in the celery and carrots. Give it a good mix.
  3. Add the dry spices, and mix well.
  4. Pour the stock.
  5. Cover the cooker, and allow it to cook for 3 whistles.
  6. Allow the pressure to settle.
  7. In the meanwhile, heat a pan.
  8. Add the cumin seeds, and toast them until they turn brown. Ensure it does not burn.
  9. Keep the toasted cumin seeds aside.
  10. Open the pressure cooker, and using a stick blender, make a smooth soup.
  11. If you do not have a stick blender, allow the soup to cook before you blend it.
  12. Before serving, season with the toasted cumin seeds, salt and pepper.
  13. Serve warm.

Tips:

  1. If you don’t have/use a pressure cooker, cook the soup in a pot. The cooking time, however, may be longer.
  2. Add/omit ingredients depending on your preference.
  3. Spices like nutmeg and bay leaf add a beautiful flavour to the soup.
  4. This soup is vegan-friendly; if you don’t have dietary restrictions, add cream or yoghurt to the soup for thickening.

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